Chimichurri is an herb based condiment that originated in Argentina. A traditional Argentinian chimichurri is made with only parsley and dry oregano, but I love the addition of fresh cilantro. It is usually served alongside grilled proteins, such as steak, chicken and pork. I also like to serve it with grilled fish. It is incredibly versatile, as the flavors seem to compliment just about anything. It is made from cilantro, parsley, oregano, onion, garlic, red pepper flakes, lemon juice salt and pepper, all swimming beautifully in olive oil and vinegar. It is very quick to prepare and can last refrigerated for up to 2 weeks. I like to finely chop the ingredients by hand, but you can also pulse everything in a food processor. The fresh herb flavor is hard to beat. I promise you will want to make this again and again. Enjoy!
Ingredients:
- 1 cup finely chopped fresh cilantro
- 1 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh oregano or 1 tbsp dry oregano
- 1/4 cup finely chopped red onion
- 2 cloves finely chopped garlic
- 4 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tsp salt
- 1/4 tsp cracked black pepper
- 1/4 tsp red pepper flakes (optional)
- 3/4 cups extra virgin olive oil
Directions:
- Place the herbs, onion, garlic, vinegar, lemon juice, salt pepper, red pepper flakes (if using), and olive oil in a bowl
- Mix well and adjust seasoning
- This should be served at room temperature. If making in advance, refrigerate until ready and then return to room temperature before serving
- Enjoy!
